Tender medallions on Asian vegetables

Name: Tender medallions on Asian vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 400 g Pork tenderloin; 250 g Rice (e.g. basmati); 2 TABLESPOONS Sesame; 2-3 TABLESPOONS Oil; 1/2 (approx. 500 g) Chinese cabbage; 1/2 (375 g) Bag; 7-10 Tbsp Frozen colourful pan-fried vegetables "Asian style; 100 ml Vegetable broth (instant); 5 TABLESPOONS Whipped cream; 1 TABLESPOON Curry; 2-3 TABLESPOONS Soy sauce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp white pepper
400 g Pork tenderloin
250 g Rice (e.g. basmati)
2 TABLESPOONS Sesame
2-3 TABLESPOONS Oil
1/2 (approx. 500 g) Chinese cabbage
1/2 (375 g) Bag
7-10 Tbsp Frozen colourful pan-fried vegetables "Asian style
100 ml Vegetable broth (instant)
5 TABLESPOONS Whipped cream
1 TABLESPOON Curry
2-3 TABLESPOONS Soy sauce

Directions

1
Boil up about 1/2 l salted water. Wash the fillet, dab dry and cut into approx. 12 slices. Pour the rice into boiling salted water, cover and cook for about 20 minutes.
2
Roast sesame seeds without fat in a pan, remove. Heat the oil in the pan. Fry the medallions in it for about 3 minutes on each side. Clean, wash and cut the Chinese cabbage into strips
3
Season medallions, take them out and keep them warm. Fry the Chinese cabbage in the frying fat. Add undefrosted Asian vegetables and 2-3 tablespoons of water and steam for 6-8 minutes, turning
4
Add stock and cream. Season with pepper, curry, soy sauce and possibly salt. Arrange meat on vegetables, sprinkle with sesame seeds. Drain rice, add